Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties [PDF]
GelsBigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications.
Iram Cisneros-García +6 more
doaj +2 more sources
Corn Oil Oleogel With γ-Oryzanol/β-Sitosterol: Structural, Thermal, Textural, and Oxidative Characterization. [PDF]
J Food SciABSTRACT In this study, a corn oil oleogel was prepared using γ‐oryzanol and β‐sitosterol to create a “healthier solid fat‐like” structure aimed at reducing saturated and trans fat consumption. To prepare six different oleogels, a γ‐oryzanol:β‐sitosterol mixture (60:40) was added to corn oil at concentrations ranging from 6% to 15%.
Elbir Abca T, Gençcelep H.
europepmc +2 more sources
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems [PDF]
Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
Abdul Wahid Payyunni +5 more
openalex +2 more sources
Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels
Gels, 2022 Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ-oryzanol and β-sitosterol.
Artur J. Martins +5 more
doaj +1 more source
Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2022 In this study, the crystallization behavior of beeswax in grape seed oil in a wide range of cooling rates of 0.04, 0.08, 0.16, 0.33 and 0.66 (°C/min), from 85 to 25 °C and wax concentrations of 10, 15 and 20% were examined.
Zohreh BaratianGhorghi +3 more
doaj +1 more source
Gels, 2021 The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils.
Deepti Bharti +6 more
doaj +1 more source
Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis [PDF]
, 2022 The interest on the digestive fate of oleogels, i.e., substitutes for solid fats rich in liquid oil, have pushed re-searchers to use the widely adopted INFOGEST protocol for static in vitro digestion.
Kirjoranta, Satu +5 more
core +1 more source
Water-in-Oleogel Emulsions—From Structure Design to Functionality
Frontiers in Sustainable Food Systems, 2021 The development of water-in-oleogel (W/Og) emulsions is highlighted, with focus placed on the key properties dictating the structuring ability of both the continuous oleogelled and dispersed phases present.
Khakhanang Wijarnprecha +3 more
doaj +1 more source
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility [PDF]
, 2023 The possibility to steer extra virgin olive oil (EVOO) digestion and polyphenol bioaccessibility through oleogelation was investigated. EVOO was converted into oleogels using lipophilic (monoglycerides, rice wax, sunflower wax, phytosterols) or ...
Alongi M. +6 more
core +1 more source